1. Wash and roughly chop the scapes and zucchini and place them in a food processor. Add the flesh of a ripe avocado, lemon juice and sea salt.
2. Pulse in the food processor until smooth. Transfer to a glass bowl with a lid and refrigerate. Alternatively, freeze pesto in ice cube trays and enjoy a little zip on pasta, as a spread, dip or condiment with eggs, steak, tofu or seafood!
Notes:
A little goes a long way! Be prepared to scare vampires with this pesto!
